Name: Green Beans, Potatoes, and Eggplant with a Cilantro-Onion Sauce (Sem, Aloo, Aur Baingan Ki Subzi)
Yield: Serves 6
Cuisine: India
Ingredients: 1 large tomato, cored and coarsely chopped; ½ cup firmly packed fresh cilantro leaves and tender stems; 1 medium-size red onion, coarsely chopped; 2 teaspoons coarse kosher or sea salt; 4 ounces fresh green beans, trimmed, cut into 1-inch lengths; 12 small purple Indian (or 1 large Italian) eggplants (about 1½ pounds total), stems removed, cut into pieces 2 inches long, 1 inch wide, and ½ inch thick; 2 tablespoons canola oil; 4 fresh green Thai, cayenne, or serrano chiles, stems removed; 1 large white potato, such as russet or Yukon Gold, peeled, cut into 2-inch cubes, and submerged in a bowl of cold water to prevent browning

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Here’s an excellent example of a curry with no spices in it—just herbs. Feel free to either add or drop any vegetable from this combination if one does or doesn’t appeal to you. Just adjust the cooking time to suit the vegetables you use.

Ingredients

1 large tomato, cored and coarsely chopped
1 medium-size red onion, coarsely chopped
½ cup firmly packed

Method

Plop the tomato into a blender jar, and then add the onion, cilantro, and chiles. If the tomato is juicy, it will provide ample liquid for the blender blades to function. If it isn’t, you might need to add ¼ cup water. Puree to form a light purple-red sauce with flecks of green.
Drain the potato and pat it dry with paper towels.
Heat the oil in a large s

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Ingredients

Method

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